surface. Lay one shrimp diagonally in the center. Brush the edges with beaten egg. Fold one corner over the shrimp, then roll it up tightly like an egg roll, pressing the edges to seal.
Heat 2 inches of oil in a pan. Fry shrimp in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel or wire rack.
Serve hot with sweet chili sauce, spicy mayo, or soy dipping sauce.
